Peaches with your Puccini? | Mojitos with Mozart?Brewskis and a hoagie or two may suffice for a run-of-the-mill picnic, but when the venue involves arias in the park or opera in the vineyards, picnickers yearn for slightly swankier fare.Great music sounds even better when you have a nectarine mojito in hand, and are anticipating a bright three-pea salad, perhaps, and a pork tenderloin sandwich with arugula, fresh mozzarella and a garlicky, roasted red pepper spread.The trick, of course, lies in the preparation."The idea of a picnic is really romantic, but the preparation part should be really practical," said Seattle food writer and blogger Heather Christo, who tackles the al fresco topic in a chapter of her new, seasonal, menu-centric cookbook, "Heather Christo's Generous Table" ($29.95)."What can you make ahead of time, so you're not stressing out? That's what I really dig," the former catering chef says. "Make it in the morning or the night before, and then throw everything in the picnic basket. I have kids and a job. I don't have time to be slaving on a picnic all day."Who does? So the pork tenderloin and a batch of decadent peach- raspberry bars go into the oven the night before. The zesty red pepper mixture gets a quick puree in the food processor up to three days ahead, and everything is packed up in the easiest-to-serve manner possible: wrapped in simple parchment paper or spooned into Chinese takeout boxes or Mason jars.Cucumber, chile and pumpkin seed salad2 cucumbers, halved, seeded and sliced into thin half-moonsSea salt1/3 cup pumpkin seeds4 tablespoons extra-virgin olive oil2 tablespoons lemon juice3 scallions, finely sliced1/2 medium-hot red chile, seeded and finely choppedHandful coarsely chopped cilantroSprinkle cucumbers with salt; let stand 30 minutes. Rinse in cold water; dry between double thickness of paper towels.Heat a skillet over medium heat; toast pumpkin seeds until lightly colored, stirring. Let cool.In a serving bowl or sealable container, combine oil and lemon juice. Scatter cucumber on top, then scallions, chile, cilantro and seeds. Cover to transport. Toss salad just before serving.Makes 6 to 8 servings.Annie Bell, "The Picnic Book"Pea and mint salad2 1/2 cups fresh green peas2 cups snow peas2 cups sugar snap peas2-3 garlic cloves, peeled and crushed to a paste2 shallots, finely chopped4 strips lemon zest9 tablespoons extra-virgin olive oilA couple of large handfuls mint leaves, coarsely chopped1 tablespoon sesame seedsSea salt, black pepperA couple of squeezes fresh lemon juiceBring a large pot of salted water to a boil. Add green peas; cook 1 minute. Add snow peas and sugar peas; cook 2 minutes more. Drain, refresh under cold running water, then let stand for a few minutes for the surface moisture to evaporate.In a large bowl, combine garlic, shallot, lemon zest and olive oil. Add peas, then toss to coat. Let cool, then mix in mint and sesame seeds. Cover and chill overnight.Discard lemon zest. Season to taste with salt and black pepper. Pack the salad and a lemon wedge for your picnic. Just before serving, add fresh lemon juice.Makes 4 to 6 servings.Annie Bell, "The Picnic Cookbook"Raspberry peach bars1 cup (2 sticks) unsalted butter, at room temperature1 cup brown sugar1 large egg yolk1/2 teaspoon salt1 teaspoon vanilla extract2 1/4 cups all-purpose flour, divided2/3 cup raspberry jam3 cups raspberries3 cups sliced peaches1/4 cup sugar2 tablespoons cornstarch Crumble topping:6 tablespoons cold unsalted butter, cubed1/2 cup brown sugar2/3 cup all-purpose flour1/4 teaspoon cinnamonPreheat oven to 350 degrees. Grease a 9-by-13-inch pan; line with parchment.Using a stand mixer, combine butter and brown sugar, beating until fluffy. Beat in egg yolk, salt and vanilla. Add 2 cups flour; mix until well combined.Spread dough into bottom of prepared pan, pressing firmly with your hands.Using an offset spatula, spread jam over dough.In a bowl, combine berries, peaches, sugar, remaining 1/4 cup flour and cornstarch. Gently toss, then distribute over crust.Mix crumble ingredients, cutting butter into dry ingredients until the crumble is the consistency of peas. Sprinkle over fruit.Place the pan on a foil-lined baking sheet to catch any drips. Bake 45 to 50 minutes, until topping is golden and the fruit is bubbling. Cool completely before slicing.Makes 12."Heather Christo's Generous Table"Yellow nectarine mojitos1/2 cup nectarines, diced6 fresh mint leaves, roughly torn1/2 lime, sliced in half1 tablespoon sugar2 ounces white rum2 ounces club soda, chilledIn the bottom of a heavy drinking glass, combine the nectarines, mint, lime wedges and sugar. Use a muddler to smash them together and release all the oils and juices.Fill the glass with ice cubes, then add the rum. Top off the mojito with chilled club soda. Stir well, and serve with a straw.Note: You can substitute peaches or cherries for the nectarines. For picnicking, tote the cocktails, minus the club soda, in Mason jars stashed on ice. Top with club soda just before serving.Makes 1."Heather Christo's Generous Table"Roasted pork tenderloin sandwich with zesty roasted red pepper spread1 pork tenderloin1 tablespoon olive oilKosher salt, freshly ground black pepper2 baguettes12 ounces fresh mozzarella, sliced1 cup arugula Red pepper spread:4 ounces roasted red peppers, packed in water, drained1/4 cup flat-leaf parsley leaves2 tablespoons olive oil3 tablespoons red wine vinegar3 cloves garlicPreheat oven to 375 degrees. Line a pan with foil. Lay the pork tenderloin on the foil. Drizzle with olive oil, then generously season with salt and pepper. Roast for 30 minutes, or until juices run clear.Meanwhile, make the red pepper spread. In the bowl of a food processor, combine the red peppers, parsley, 2 tablespoons olive oil, red wine vinegar, garlic and a pinch of kosher salt. Pulse until the garlic is well chopped and the spread has a thick but uniform consistency. Use immediately or refrigerate in an airtight container up to 3 days.Remove pork from oven; let rest 5 to 7 minutes before slicing thinly.Cut each baguette in two; slice each piece horizontally. Evenly spread the roasted red pepper spread on each of the 8 baguette pieces. On the bottoms of the baguettes, evenly distribute the mozzarella, followed by the pork, then the arugula. Replace baguette tops; slice each sandwich in half again.Serve immediately, or wrap in parchment paper and refrigerate for up to 24 hours.Makes 8 servings."Heather Christo's Generous Table"

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